Wednesday, January 11, 2017

Blueberry, Banana & Oats Smoothie

We have very light and healthy breakfast everyday. It can be either smoothies or oatmeal or any cereal. 3 days in a week sure it is going to be smoothies with different kinds of fruits. For a change today I made smoothie with oatmeal and fruits.  Why not start your day with this   healthy and  light breakfast . Believe me its going to be a good start of the day...

This recipe is adapted from  a cookery show which I saw recently. They have used frozen blueberries, where as I have used fresh blueberries. Here goes the recipe......

Blogging Marathon # 72
Week 2, Day 2
Theme: So many smoothies, so little time.


Banana 1
Blueberries 1/2 cup
Milk 1 cup
Quaker  oats 1/4 cup
Honey 2 spoons


Soak oats in 1/4 cup hot water for 10 minutes.
Now add all the ingredients into blender.
Blend until smooth.
Serve immediately.


Check to see what  my fellow bloggers are cooking for BM 72. 


Tuesday, January 10, 2017

Orange & Banana Smoothie

This creamy and refreshing smoothie is great for breakfast, after school snack or a mid day snack. I have used low fat vanilla flavored yogurt, you can as well use full fat if serving for kids, or just plain yogurt. My husband usually has smoothies or milkshakes for breakfast. I usually mix up berries and banana, apple and banana or just banana. Tried unique combination of  orange and banana this morning and the smoothie tasted yummy.

Blogging marathon 72
Theme: So many Smoothies, So little time.
Week : 2, Day 1


Oranges 2 peeled 
Banana 1
Plain / Vanilla low fat yogurt 1 cup
Cold milk 1 cup
Honey 3 spoons
Ice cubes 3


Add all the ingredients into blender.
Blend until smooth.
Serve immediately.

Check to see what my fellow bloggers are cooking for BM 72.

Thursday, January 5, 2017

Schezwan Sauce

Schezwan is style of Chinese cooking which is spicy, oily and especially peppery. Schezwan sauce is used in preparing Schezwan fried rice, Schezwan noodles and many other  Chinese dishes. This sauce is serves as a condiment for spring rolls, Manchurian or with any other appetizers.

Red chili and garlic are the main ingredients in preparing this recipe apart from soy sauce, vinegar and shallots. For day 3 under the theme " Chinese cooking  made at home" am here with   Schezwan sauce recipe. Click  here  to see  Schezwan fried rice recipe where I used this sauce. Here goes the recipe.........


Red chilies 15
Garlic cloves 10
Shallots / small onion 4
Ginger 1 inch
Vinegar 1 spoon
Sugar 1/2 spoon
Black pepper powder 1 spoon
Soy sauce 1/2  spoon
Sesame Oil 4 to 5 spoons
Salt to taste


Remove the stems and soak red chilies in hot water for 30 minutes.
Drain water and transfer the chilies to blender.
Make a smooth paste of it.
In a sauce pan heat sesame oil and add finely chopped ginger and garlic.
Saute for a minute and add  finely chopped onions.
Saute for 2 to 3 minutes on low to medium flame.
Now add rest of the ingredients and salt to taste.
Cook everything together  till the oil separates from the mixture.
Remove cool and store in refrigerator.

Check to see what my fellow bloggers are cooking for BM 72.

Wednesday, January 4, 2017

Vegetable Spring Rolls

Spring rolls are a large variety of filled  and rolled appetizers found in East Asian and Southeast Asian Cuisine. The name is a translation of the Chinese Chun Juan which means spring rolls. The kind of wrappers / sheets , filling and cooking technique used  or the name vary depending on the regions culture. It is believed that spring rolls originated from China. It was a seasonal food consumed during Spring, started as a pancake  filled with the new season's spring vegetables, a welcome change from the preserved food of the long winter months.

The Chinese spring rolls ate savory rolls filled  with cabbage and other vegetables, wrapped cylinder shaped thin pastry. They are usually eaten during the Spring festival in China. Meat is also added according to the preferences.

For day 2 under the theme " Chinese dishes you can make at home", am here with crispy and tasty Vegetable spring rolls. Here goes the recipe.....


Spring roll or Egg roll sheets 10
Minced garlic 1 spoon
Grated carrots 1/2 cup
Grated or chopped cabbage 1/4 cup
Onion sliced 1/4 cup
Soy sauce 1/4 spoon
Chili sauce 1/4 spoon ( optional)
Black pepper powder 1/4 spoon
Oil for deep frying


Remove the spring rolls sheets from freezer and leave outside to thaw.
Meanwhile lets prepare filling.
 In a flat / sauce pan heat 1 spoon  oil and add minced garlic.
Saute for few seconds and add cabbage and onions.
Cook for 5 to 6 minutes on medium flame.
Now add grated carrots and cook further for another 5 minutes.
Now add soy sauce, chili sauce and black pepper powder.
Mix well and cook for another 2 minutes.
Let the mixture rest for 5 minutes.
Add 1/2 cup water in a plate or tray.
Now remove spring roll sheet one at a time slowly.
Dip the sheet in water for just a second so that it become soft.
Place the sheet on chopping board or any flat surface and add 1 to 2 spoons of filling as shown below.

Now fold the spring rolls as shown in the picture.
Prepare all the rolls and set aside.
Heat oil in deep frying pan.
Now fry 2 - 3 rolls at a time till nice and crisp.
Serve hot with ketchup or hot sauce.

Check to see what my fellow bloggers are cooking for BM 72

Tuesday, January 3, 2017

Chinese Corn Soup

This Chinese corn soup is a perfect and comfort food to have it on a chilly day. A quick and easy soup made within 15 minute. This soup taste just like the one you order in Chinese or Indo- Chinese Restaurants.  It is a very healthy and nutritious soup made with eggs, corn and vegetable or  chicken stock.

Today we are starting with 72nd Edition of Blogging Marathon, for the week 1, I choose to cook 3 "CHINESE DISHES  YOU CAN MAKE AT HOME". Here goes the simple yet delicious Chinese corn soup recipe......


Chicken / Vegetable stock 2 cups
Frozen corn kernels 1/2 cup
Eggs 2 beaten
Black pepper powder 1 spoon
Salt to taste
Corn starch 2 spoons
Water 1/4 cup


In a sauce pan combine vegetable / chicken stock  and corn kernels, bring it to boil. 
In a separate bowl mix  water and corn starch .
Reduce the heat and add the corn starch tot he stock and continue to cook for about 2- 3 minutes or until the mixture thickens.
Slowly add the beaten eggs while stirring the soup.
Also add salt and pepper to taste.
Serve and enjoy while it is hot.

Check to see what my fellow bloggers are cooking for BM 72.

Monday, December 26, 2016

Coconut Macaroons

Macaroon is a type of small circular cake, typically made form ground almonds, coconut or any other nuts with sugar and egg whites. The name of the cake comes from Italian Maccarone or maccherone meaning" paste", referring to the original almond paste which is one of the main ingredient.

Macaroons made from desiccated coconut instead of almond paste are most commonly found in UK, USA, Australia and many more. Coconut macaroons are often topped with a glace cherry or dipped in white chocolate. This recipe goes top 3rd day of BM 71 under the theme " Kids Delight- Cakes and Cookies".


Shredded coconut 2 1/4 cup
Egg whites 4
Sugar 1 1/3 cup
Vanilla essence 1/2 spoon
Mini ice cream scoop


Mix egg whites, shredded coconut and sugar.
Cook for 3 to 4 minutes on medium flame.
Switch off flame and using mini ice cream scoop, scoop out the mixture and place them on a baking tray.
Place them 1 inch apart.
Bake for 20 minutes on 350 degrees F.
Remove from oven and let them cool completely to  serve.

Check to see what my fellow bloggers are cooking for BM 71.

Also sending this recipe to Srivalli's Kids Delight event hosted by Srividya for this month.

Sunday, December 25, 2016

Pistachio Almond Cookies

 It has been very difficult to feed dry fruits  to  my kids.  Eating nuts as it is , is a difficult part. So I tried adding nuts powder in cookies.  And you wont believe these  cookies vanished within no time. These rich and delicious cookies with lots of almond and pistachio powder are most popular and preferred cookies in India. As Christmas is around, its perfect time to bake these cookies.

This recipe goes to the week 4,  day 2 of BM 71, under the theme" Kids Delight-Cakes and Cookies". Here goes the recipe.....


All purpose flour 1 1/2 cup
Pistachio powder 1/2 cup
Almond powder 1/2 cup
Yellow custard powder 2 tbsp.
Powdered Sugar 1/2 cup
Vanilla essence 1/2 spoon
Butter 2/3 cup
Baking powder 1 spoon


Sieve all the dry ingredients ( all purpose flour, custard powder, baking powder) together in a mixing bowl.
Add pistachio and almond powder.
In a separate bowl add butter (which is at room temperature) and sugar.
Beat the mixture well and add vanilla essence.
Now add dry ingredients and fold it well.
Add little milk if you think the mixture is too dry.
Divide dough into 2 portions and cling wrap it to refredgerate for 1 hour.
Preheat oven.
Remove the dough  and cut into 1/2 inch thickness pieces.
Garnish  each cookie with pistachio and almond pieces.
Bake for 15 minutes on 325 degrees F.
Let them cool down for 10-15 minutes to serve.

Also sending this recipe to Srivalli's Kid delight - "Cakes and Cookies " event hosted by Srividhya for this month.